Who doesn’t love a good cookie? As kids most of us would have traded the chance at money for a sweet bite. As adults they are a well-deserved indulgence. When I asked my wife what she wanted for her birthday this year her answer was simple. She didn’t even hesitate in saying, “I want no-bake cookies. That’s all I want.”
And that, my friends, is exactly what she got.
Knowing that no-bake cookies were to be the vehicle, the next step was choosing a flavor. In my case this was pretty simple. My wife is more than just a little partial to all things peanut butter, so I set out to find a great no-bake peanut butter cookie recipe.
I found it.. Then I made it better. A lot better. Because chocolate makes everything better.
The recipe that inspired this one was incredibly well received at allrecipes.com. The comments were positive and offered helpful insight on changes that could be made, but one comment in particular caught my eye.
This recipe could definitely could use some alterations! 2 1/2 cups of sugar is sufficient. …
My wife is not fond of ultra sweet treats, nor am I, so that comment was taken to heart. I backed off the sugar as suggested and was greeted with a lovely semi-sweet, nutty, buttery cookie that may just be the only no-bake cookie I ever make for the rest of my life. Yes, they are that good. But the chocolate puts them over the top
What I present here is the accidental achievement of what is quite possibly the ultimate no-bake confection. They were a hit with all in our family, who quickly polished all 48 of them off and then asked for more. I’m sure that you and yours will enjoy them as well, so make a batch for your loved ones as soon as you can. You’ll be glad you did, I promise.
- 2-1/2 cups granulated sugar
- 3/4 cups butter
- 3/4 cups 2% milk
- 1-1/2 cups creamy peanut butter
- 1/2 tsp pure vanilla extract
- 4-1/2 cup oats (quick cooking or old-fashioned, either will work)
- 12 ounces (2 cups) Semi-sweet chocolate chips
Combine sugar, butter and milk in a saucepan over medium heat. Bring to a full boil and boil for a full minute, stirring often.
Remove from heat. Add peanut butter and vanilla and stir until fully incorporated. Add oats and stir until mix begins to cool. (If using old-fashioned oats, stir to combine and allow to sit in pot for 5 minutes before continuing.)
Spread mixture evenly into a parchment or wax-paper lined sheet pan and set aside until firm (about 1 hour).
Melt chocolate in a bowl over a saucepan of gently simmering water or in the microwave. Pour chocolate over the peanut butter cookies and spread smooth. Refrigerate until set. (about 1/2 hour, but overnight works well.)
Cut into 2-inch squares. Store in layers separated with parchment paper in air tight containers for up to 1 week.
Share and Enjoy!
What I would have done differently had I thought of it at the time:
I’m not really sure if these can be improved by much, but I may try adding a layer of caramel between the peanut butter and the chocolate
Links to other recipes like this: